Breakfast Desserts

Vegan Carrot Cake Donuts with Ginger Glaze

I hosted a little Easter brunch for a couple of friends today, and I decided to break out the donut pan since it has been a while. I have not done a lot of experimenting with vegan baking, but I have made carrot cupcakes previously that were very successful. Carrot cake really lends itself to vegan substitutes for eggs and butter like applesauce and coconut oil so it’s a pretty safe bet for vegan baking. It also seemed like a fitting choice for Easter so I went with carrot cake donuts and decided to spice them up a bit by making a ginger glaze to top them. They turned out delicious, and 4 people managed to finish 12 donuts in 1 day. 

I decided to try out a vegan substitute for eggs in this recipe called aquafaba. I first learned about aquafaba at a restaurant in Salt Lake City when I ordered a drink that was very similar to a whiskey sour that had aquafaba to replicate a whiskey sour with an egg white in it. If you have never tried a whiskey sour with an egg white, you should get after that. It creates a foamy, creamy texture and really makes for a smooth and delicious drink – it’s my fave, and I am always delighted when bars have it. Aquafaba is essentially just the liquid in a can of chickpeas, and it creates a foamy texture that is very similar to egg whites when beaten. It’s a super easy and cheap egg substitute for baking, and it worked perfectly in this recipe.

I made a ginger simple syrup to use for the glaze for these donuts that resulted in a whole lot of extra syrup and candied ginger. If you are a big fan of ginger, I would suggest topping the donuts with some of the candied ginger as well. I used the leftover syrup to make ginger-pomegranate mimosas that were also amazing. There are tons of uses for simple syrup so it’s never a bad thing to have some leftover.

Vegan carrot cake donuts:
1 1/2 cup flour
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup aquafaba (the liquid in a can of chickpeas)
1/3 cup applesauce
1/2 cup shredded carrots
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/2 cup brown sugar

Preheat oven to 375 degrees F and grease a donut pan.

Whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt in a small bowl and set aside.

Beat the aquafaba with a mixer until soft peaks form (it’ll look similar to egg whites when beaten).

Combine the aquafaba, applesauce, carrots, coconut oil and maple syrup until smooth.

Whisk in the brown sugar.

Add the dry ingredients to the wet and whisk just until combined.

Divide the batter evenly in the donut pan (I find that it’s easiest to pipe the batter into the pan).

Bake at 375 degrees F. for 10-12 minutes or until a toothpick comes out clean.

Let the donuts cool completely before glazing.

Ginger glaze:
1 cup water
1 cup sugar
1/4 cup chopped or thinly sliced ginger
1 cup powdered sugar

Combine all ingredients in a small saucepan and bring to a boil over medium-low heat.

Reduce heat to low and cook for 30 minutes, until syrup has formed and the ginger is softened/candied.

In a small bowl, combine the powdered sugar with 3 Tablespoons of the ginger syrup, stirring until smooth.

Dip the donuts in the glaze and let dry. You can include pieces of the candied ginger on the donuts if you are a big fan of ginger. It’s not everyone’s thing, and I was serving these for brunch so I left it off.

Use the ginger syrup to make delicious mimosas by combining equal parts of your favorite juice and champagne, a little bit of the ginger syrup (add to taste) and garnish with berries.

 

Vegan Carrot Cake Donuts with Ginger Glaze
Total time: 
Serves: 12
 
Ingredients
  • Vegan carrot cake donuts:
  • 1½ cup flour
  • 1½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup aquafaba (the liquid in a can of chickpeas)
  • ⅓ cup applesauce
  • ½ cup shredded carrots
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • ½ cup brown sugar
  • Ginger glaze:
  • 1 cup water
  • 1 cup sugar
  • ¼ cup chopped or thinly sliced ginger
  • 1 cup powdered sugar
Instructions
  1. Vegan carrot cake donuts:
  2. Preheat oven to 375 degrees F and grease a donut pan.
  3. Whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt in a small bowl and set aside.
  4. Beat the aquafaba with a mixer until soft peaks form (it'll look similar to egg whites when beaten).
  5. Combine the aquafaba, applesauce, carrots, coconut oil and maple syrup until smooth.
  6. Whisk in the brown sugar.
  7. Add the dry ingredients to the wet and whisk just until combined.
  8. Divide the batter evenly in the donut pan (I find that it's easiest to pipe the batter into the pan).
  9. Bake at 375 degrees F. for 10-12 minutes or until a toothpick comes out clean.
  10. Let the donuts cool completely before glazing.
  11. Ginger glaze:
  12. Combine all ingredients in a small saucepan and bring to a boil over medium-low heat.
  13. Reduce heat to low and cook for 30 minutes, until syrup has formed and the ginger is softened/candied.
  14. In a small bowl, combine the powdered sugar with 3 Tablespoons of the ginger syrup, stirring until smooth.
  15. Dip the donuts in the glaze and let dry. You can include pieces of the candied ginger on the donuts if you are a big fan of ginger. It's not everyone's thing, and I was serving these for brunch so I left it off.
  16. Use the ginger syrup to make delicious mimosas by combining equal parts of your favorite juice and champagne, a little bit of the ginger syrup (add to taste) and garnish with berries.

 

Comments (2)

  • That fluffy white stuff you see is vegan cream cheese frosting made without a pre-packaged vegan cream cheese. We thought you’d like that! If you want to do carrot cake, but even cooler, try our carrot cake doughnuts with lemon cream glaze . If you’re looking for more Easter recipe ideas we’ve listed a bunch at the end of this post from the #virtualEasterparty we’re taking part in with some fabulous fellow bloggers!

    Reply
  • Fluffy yeast doughnuts that are tossed in sugar and then stuffed with a layer of cheesecake filling and topped with juicy blackberries. These oven baked Skinny Whole Wheat Birthday Cake Donuts are only 86 calories each – frosting and sprinkles included!

    Reply

Write a comment

Rate this recipe: